- 4 cups (1L) beef stock
- 2 tablespoons olive oil
- 200g Swiss brown mushrooms, thickly sliced
- 1 garlic clove, crushed
- 1 cup (200g) brown rice
- 1/2 bunch silverbeet, stems removed, thinly sliced
- 4 Coles Australian Beef Scotch Fillet Steaks
- Shaved parmesan, to serve
Place the stock and 2 cups (500ml) water in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and hold at a gentle simmer.
Heat half the oil in a large saucepan over medium heat. Cook mushroom and garlic, stirring, for 3 mins or until just tender. Add rice and cook, stirring, for 1 min or until coated in oil. Reduce heat to low.
Add 1/3 cup (80ml) of the simmering stock mixture to the rice mixture and cook, stirring, until the liquid is absorbed. Continue adding stock mixture in 1/3 cup (80ml) batches, stirring until liquid is absorbed before adding more, for 30 mins, adding silverbeet with the last cupful of stock mixture. Cover and cook for a further 10 mins or until silverbeet is tender and rice has absorbed all the liquid.
Meanwhile, coat beef in remaining oil. Season well. Heat a barbecue grill or chargrill on medium. Cook beef for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thinly slice.
Toss beef through risotto. Serve topped with parmesan.